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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a great-tasting soup to make on a chilly day, observes Aline Winje of Slocan, British Columbia. It's easy to fix too. The rich-colored soup has a mild chicken flavor with just a hint of garlic. Ingredients:
1/2 cup chopped onion |
1/4 teaspoon minced garlic |
2 tablespoons reduced-fat butter |
2 cups water |
1 cup sliced carrots |
2 tablespoons uncooked long grain rice |
2 teaspoons chicken bouillon granules |
2 tablespoons minced fresh parsley |
Directions:
1. In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.
2. Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley. Yield: 2 servings.
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